Tag Archives: #vegancheesecake

Dulce de Leche Chocolate Coconut Cheesecake (vegan and gluten-free)

In my post Top 15 Vegan and Gluten-Free Foods 2018, I mentioned how much I love Bobo Bars, and they sent me some! Isn’t that great?! So I used four Chocolate Almond Butter Filled Bob Bars as an inspiration for this Caramel and Chocolate Cheesecake. It made a superb three ingredient crust! The chocolate cheesecake layer at the top goes well with the Chocolate Almond Butter Filled Bob Bar Crust.

The bottom dulce de leche layer is one of my favorite flavors, but people here in the USA don’t seem to know what it is – it’s almost like a thick sweet caramel. I’ve used this homemade Vegan Dulce De Leche recipe for many of my desserts. My most recent parent win is that my eight-year-old daughter can make it now! It’s awesome! She loves to cook and help and feels even more empowered when she does it by herself. I might enjoy the help a little too much because I made three dulce de leche desserts in two weeks!

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caramel and chocolate Cheesecake

Caramel and Vegan Cheesecake

  • Servings: ~20
  • Difficulty: easy
  • Print

This vegan gluten-free coconut cheesecake has a dulce de leche and chocolate layer, and features a three-ingredient Chocolate Almond Butter Crust made of Bobo Bars.


Credit: My Real Dish

Tips: (1) Do not over-cook the dulce de leche. (2) You want to make the dulce de leche cheesecake layer while the dulce de leche is still warm before it firms.

Ingredients

Chocolate Almond Butter Crust

Dulce de Leche Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup dulce de leche
  • ½ cup coconut oil softened or melted
  • 1 cup unsweetened shredded coconut (I used Let’s Do Organic Shredded, Unsweetened Coconut)

Chocolate Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup coconut oil softened or melted
  • 1 cup shredded coconut
  • 1 cup cacao

Optional Toppings:

  • 1 Bobo’s Bites Original (as a crumble topping)
  • Non-dairy Whip Topping (you can make it from scratch with 1 can of coconut cream (hard part only) and 1/4 cup powdered sugar or xylitol powdered sugar).


Directions

  1. Prepare Vegan Dulce De Leche or use a store-bought vegan caramel or dulce de leche.
  2. Heat oven to 350.
  3. Prepare crust. Put Chocolate Almond Butter Filled Bob Bars and coconut oil in food processor and purée until smooth.
  4. Put the crust mixture in 10-inch spring-form pan.
  5. Cook for 10 minutes, set aside to cool.
  6. Put all of the ingredients for the dulce de leche layer in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust. Make sure to put some dulce de leche aside for decorating.
  7. Put all of the ingredients for the chocolate layer in your Vitamix, and purée until smooth. Spread on top of the dulce de leche layer.
  8. Refrigerate for 3 hours.
  9. Decorate the top with dulce de leche after refrigerated.
  10. Serve with crumbled bobo bar, whipped topping, and dulce de leche.

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